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Lemon Cream Cheese Spritz

 Lemon Cream Cheese Spritz
Our Test Kitchen home economists liven up ordinary spritz cookies with lemon extract and peel. Cream cheese makes every bite tasty and tender.
54 ServingsPrep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup shortening
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk
  • 1 teaspoon lemon extract
  • 1 teaspoon grated lemon peel
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt

Directions

  • In a large bowl, beat shortening and cream cheese until blended. Add
  • sugar; beat until creamy. Beat in egg yolk, lemon extract and peel.
  • Combine the flour and salt; gradually add to the creamed mixture.
  • Using a cookie press fitted with the disk of your choice, press dough
  • 1 in. apart onto ungreased baking sheets. Bake at 350° for 9-12
  • minutes or until set (do not brown). Remove to wire racks to cool.
  • Decorate as desired. Yield: About 9 dozen.
Nutritional Facts: 2 cookies equals 75 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 16 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a

2 of 2

Lemon Cream Cheese Spritz (continued)

Wine (continued)
sweet Riesling.